Steam-Baked Kabocha Squash Pie
Susan Vu
October 13, 2022
Homemade pumpkin purée can oftentimes be watery and can result in a soggy pumpkin pie. Kabocha squash has a similar flavor profile to fresh pumpkin but has a drier and more dense texture, which makes it the perfect squash to make into everyone’s favorite Thanksgiving dessert. I steam-roast the squash and blend it to make a silky smooth custard then use a touch of steam to ensure that the pie filling bakes up perfectly with no dreaded crack in sight! A homemade pie crust is included in the recipe, but feel free to use store-bought pie dough to save on time.
Note: A 9 1/2-inch deep-dish pie plate is used here, but you can also make the pie in a standard 9-inch pie plate and adjust the cook times accordingly. There will be extra filling, but you can pour that into an oven-safe ramekin, bake it alongside the pie, and pull it out once it is cooked.
Serves
8
Prep Time
06:00
Cook Time
01:50
0
93
Ingredients
For the Crust
1.75 cups (245g)
all-purpose flour, plus additional for dusting
1 Tbsp (13g)
granulated sugar
¾ tsp
kosher salt
6 Tbsp (84g)
unsalted butter, cubed and frozen for 30 minutes
¼ cup (45g)
vegetable shortening, scooped into small spoonfuls and frozen for 30 minutes
⅓ cup
ice water
1 tsp
apple cider vinegar
For the Pie
1 small
kabocha squash, about 2 1/2 pounds (1.1kg)
1 cup
half and half, chilled
¾ cup (150g)
packed dark brown sugar
¾ tsp
ground cinnamon
¼ tsp
ground ginger
¼ tsp
freshly grated nutmeg
½ tsp
kosher salt
2 tsp
vanilla extract
2 large
eggs plus 1 large egg yolk, at room temperature
1 Tbsp
cornstarch
1 cup
heavy cream, chilled
3 Tbsp
pure maple syrup
Steps
1. Make the Crust
In a large bowl, combine the flour, granulated sugar, and salt. Add the butter and shortening and use a pastry cutter or your fingertips to cut the butter and shortening into the flour until the texture resembles coarse meal.
Stir together the water and vinegar. Drizzle 1/4 cup over the flour mixture. Use your hands to mix until the dough just starts to come together, adding more water, 1 teaspoon at a time, if needed.
2. Form and Chill
Transfer the dough to a sheet of plastic wrap, press into a round, and flatten into a 1-inch disk. Wrap tightly and refrigerate until it is mostly firm but not hard, about 1 1/2 hours. You can also make the dough the night before you plan to bake the pie; just remove it from the refrigerator and let it soften slightly at room temperature so that it is easier to roll.
3. Roll, Crimp, and Chill Again
On a lightly floured surface, roll the dough out into a 13-inch round that is a little bit thinner than 1/8-inch thick. Carefully transfer to a 9 1/2-inch deep-dish pie plate. Gently press the dough down into the pie plate and trim the edges, leaving a 1-inch overhang. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until it is firm, 30 to 40 minutes.
4. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
5. Roast the Squash
Rack
While the crust is chilling, prepare the squash. Lay the squash on its side and carefully cut away the top side and stem. Sit the squash upright and slice it in half through the cut side until you get to the sturdy bottom. Remove the knife from the squash and use your hands to crack it in half. Use a spoon to remove and discard the seeds.
Run the squash under cold water, shake off most of the excess water, and place cut-side down on a sheet pan.
Transfer to the oven and roast until the squash is very tender (a fork should easily pierce through the skin and into the flesh), 30 to 35 minutes.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:30 Timer
6. Cool the Squash
Remove the squash from the oven, transfer cut-side up to a large plate, and let cool while you bake the crust.
7. Adjust the Oven for the Crust
Rack
Sous Vide Mode: Off
Steam: 20%
Temp: 400°F
Heat: Rear
8. Line Dough
Remove the dough from the refrigerator. Line with a double layer of heavy-duty aluminum foil, press the foil firmly into the bottom and sides of the dough, and loosely wrap the foil around the crimped edge. Fill to the very brim with pie weights, rice, beans, or sugar.
9. First Bake
Rack
Transfer to the oven and bake until the crust is set but is still pale in color, about 25 minutes. Carefully remove from the oven.
Sous Vide Mode: Off
Steam: 20%
Temp: 400°F
Heat: Rear
00:25 Timer
10. Adjust the Oven
Rack
Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear
11. Remove the Weights
Using the foil as handles, carefully remove the pie weights and place in a bowl.
12. Second Bake
Rack
Once the oven reaches the new target temperature, return the crust to the oven and bake until lightly browned, 12 to 15 minutes, rotating after 6 minutes. Cool on a wire rack while you make the filling.
Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear
00:12 Timer
13. Adjust the Oven for the Pie
Rack
Sous Vide Mode: Off
Steam: 20%
Temp: 325°F
Heat: Rear
14. Make the Filling
Scoop the flesh of the squash into a food processor and blend until very smooth. It is okay if the squash is still a little warm; the cold half and half will cool it completely. Measure out 1 3/4 cups (375g) of the fresh squash purée and place it in a large bowl. Reserve any remaining purée for another use.
Whisk in the half and half, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla until very well combined. Whisk in the eggs, egg yolk, and cornstarch until completely smooth. Pour into the crust.
15. Bake Pie
Rack
Transfer the pie into the oven and bake until the edges of the filling are set but the center is still a touch jiggly (it will set up fully once cooled), 30 to 35 minutes, rotating after 15 minutes.
If the edges of the crust start to get too brown before the filling is finished cooking, cover it with aluminum foil or a pie crust shield.
Cool completely on a wire rack, 3 to 4 hours.
Sous Vide Mode: Off
Steam: 20%
Temp: 325°F
Heat: Rear
00:30 Timer
16. Make the Maple Whipped Cream
Just before serving, combine the heavy cream and maple syrup in a medium bowl. Use a large whisk or electric hand mixer to whip the cream to medium peaks.
17. Slice and Serve
Slice the pie into 8 wedges and top with dollops of the maple whipped cream.
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